Low Iodine Apple Cinnamon Pudding Cups
Total time2 hr 35 min
Prep time15 min
Cook time20 min
4.6(16)
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Learn more →Ingredients
4 servings
For the coconut pudding
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 tbsp maple syrup
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the apple topping
- 3 medium apples (about 1 ¼ lb), peeled, cored, and cut into ½-inch dice
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- ¾ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Combine the coconut milk, coconut cream, maple syrup, vanilla powder, and sea salt in a medium saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.
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